Chicken Hariyali Tikka Recipe

Chicken breast: The main protein, cut into cubes for easy marinating and grilling.

Cilantro: Fresh herb that gives the tikka its bright green color and fresh taste.

Mint leaves: Adds a cool, refreshing flavor that balances the spices.

Yogurt: Helps tenderize the chicken and makes the marinade creamy.

Lemon juice: Adds a tangy zing that brightens the whole dish.

Ginger paste: Brings a warm, spicy note that complements the herbs.

Garlic paste: Adds depth and a savory punch to the marinade.

Cumin powder: A warm spice that gives the tikka an earthy flavor.

Coriander powder: Adds a mild, citrusy spice that blends well with the other flavors.

Salt: Enhances all the flavors and balances the marinade.

One of the most important steps in this Chicken Hariyali Tikka recipe is marinating the chicken cubes in the green herb mixture. Here’s how to make sure your marinade coats the chicken perfectly:

1. Put the chicken cubes in a big enough bowl so they have room to move around.
2. Pour the green herb marinade over the chicken evenly.
3. Use your hands or a spoon to gently mix everything together, making sure every piece is covered with the yogurt and herb mixture.
4. Cover the bowl with plastic wrap or a lid and put it in the fridge for at least an hour. This lets the flavors soak into the chicken.

Doing this helps the chicken get super flavorful and tender because the yogurt and lemon juice in the marinade break down the meat a little bit. Plus, the fresh cilantro and mint give it that bright, fresh taste that makes this dish so special.

When I first tried this, I didn’t mix the marinade and chicken well enough, so some pieces didn’t get much flavor. After that, I made sure to really coat every piece, and it made a big difference. Also, if you’re short on time, even 30 minutes of marinating helps, but the longer, the better! It’s a simple step that makes your tikka taste like it’s from a restaurant.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile, making it a suitable alternative for chicken breast in this recipe.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor that can mimic the brightness of cilantro.

• chopped mint leaves - Substitute with basil leaves: Basil offers a sweet and aromatic flavor that can complement the other ingredients similarly to mint.

• yogurt - Substitute with sour cream: Sour cream has a similar consistency and tanginess, making it a good replacement for yogurt in marinades.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, which can enhance the dish in the same way as lemon juice.

• ginger paste - Substitute with freshly grated ginger: Freshly grated ginger can provide the same pungent and spicy flavor as ginger paste.

• garlic paste - Substitute with minced garlic: Minced garlic can offer the same robust and aromatic flavor as garlic paste.

• cumin powder - Substitute with caraway seeds: Caraway seeds have a similar earthy and slightly peppery flavor that can serve as a good alternative to cumin powder.

• coriander powder - Substitute with ground fennel seeds: Ground fennel seeds provide a sweet and slightly licorice-like flavor that can mimic the taste of coriander powder.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with an additional depth of umami flavor.

• Allow the chicken tikka to cool completely before storing. This helps prevent condensation, which can lead to sogginess.

• Transfer the cooled chicken cubes into an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to maintain freshness.

• Label the container or bag with the date of preparation. This helps you keep track of how long the chicken tikka has been stored.

• Store the container in the refrigerator if you plan to consume the chicken tikka within 2-3 days. For longer storage, place it in the freezer.

• When freezing, consider portioning the chicken tikka into smaller servings. This makes it easier to thaw only what you need, reducing waste.

• To thaw frozen chicken tikka, transfer it to the refrigerator and let it thaw overnight. For a quicker option, use the defrost setting on your microwave.

• Reheat the chicken tikka in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. Alternatively, you can reheat it on the stovetop over medium heat, stirring occasionally.

• If you notice any off smells, discoloration, or slimy texture, discard the chicken tikka as it may have spoiled.

• For best results, consume refrigerated chicken tikka within 2-3 days and frozen chicken tikka within 1-2 months.

• Preheat your oven to 350°F (175°C). Place the chicken tikka on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to prevent it from drying out. Bake for about 10-15 minutes or until heated through.

• Use a microwave-safe dish to reheat the chicken tikka. Add a splash of water or chicken broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken tikka in the skillet and cover with a lid. Cook for 5-7 minutes, turning occasionally, until heated through.

• If you have an air fryer, preheat it to 350°F (175°C). Place the chicken tikka in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• For a quick and easy method, use a steamer. Place the chicken tikka in a heatproof dish and set it in the steamer basket. Steam for about 5-7 minutes or until the chicken is heated through and retains its moisture.

• Blender: To blend the cilantro, mint leaves, yogurt, lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, and salt into a smooth mixture.

• Mixing bowl: To mix the chicken cubes with the green herb mixture and ensure they are evenly coated.

• Skewers: To thread the marinated chicken cubes for grilling.

• Grill: To cook the marinated chicken until fully cooked and slightly charred.

• Tongs: To turn the chicken skewers occasionally while grilling.

• Measuring cups: To measure the yogurt, cilantro, and mint leaves accurately.

• Measuring spoons: To measure the lemon juice, ginger paste, garlic paste, cumin powder, coriander powder, and salt accurately.

• Knife: To cut the chicken breast into cubes.

• Cutting board: To provide a surface for cutting the chicken breast.

• Serving platter: To serve the grilled chicken tikka with mint chutney and lemon wedges.

Prepare the marinade in advance: Blend the cilantro, mint leaves, yogurt, and spices the night before to save time on the day of cooking.

Use pre-cut chicken: Purchase chicken breast already cut into cubes to skip the chopping step.

Marinate overnight: Let the chicken marinate overnight in the refrigerator for deeper flavor and to save time.

Preheat the grill: Start preheating the grill while you thread the chicken onto skewers to save time.

Use metal skewers: Opt for metal skewers instead of wooden ones to avoid soaking time and ensure even cooking.